No celebration is complete without a bubbly drink! Let’s celebrate the initiation of our new-old blog with Pink Raspberry-Cava marshmallows!
- 90 ml Cava (a little more than 1/3 cup)
- 28 gr gelatin (powder, 2 packages)
- 300 gr sugar (1.5 cups)
- 180 gr light corn syrup
- pinch of salt
- 70-80 gr fresh raspberries
- 1/2 tsp good quality vanilla extract
- 160 ml Cava (2/3 cup)
- 1 cup powdered sugar
- 1/2 cup cornstarch
Put the gelatin in the mixer’s bowl and add the 90ml Cava, set aside.
Mix the powdered sugar with the cornstarch in a bowl (‘magic powder’!). Cover a 20x30cm pan with baking sheet, and sift the ‘magic powder’ to cover the bottom of the pan thoroughly.
In a saucepan over a medium high heat bring the corn syrup, sugar, salt, vanilla, reduced Cava and last but not least- raspberries – to the boil. bring the syrup to a ‘soft ball stage‘- 118C (240F).
Start whisking the gelatin, and gently add the syrup to the gelatin, while continuously whisking (put the mixer on the highest speed you’ve got).
The mixture will become fluffier and more pale as you continue whisking. Whisk and whisk some more (hard work for the mixer, yes..). When the mixture is very very fluffy, and pale, and thick, and the bowl gets close to room temperature- you’ve whisked enough. If you don’t whisk enough the marshmallows won’t be fluffy enough, if you whisk too much and the fluff cools down in the bowl- it will be hard to transfer it to the pan. So whisk untill you get a nice thick texture- and transfer the fluff to the ‘magic powder’ covered pan.
Cover the marshmallows with some more powder, and let it rest for at least 4 hours before you slice.
Put the magic powder in a bowl.
Cut the marshmallows using a knife, a pizza cutter, or a cookie cutter. Toss the marshmallows you just made (!!! all by yourself!!) in the powder, and transfer to a serving dish or container.
Comment and commentaries
- Yes, there are marshmallow recipes with egg whites, i haven’t tried them, but personally i would much rather make macarons with my egg white.
- You can add some food coloring to get a stronger color at the whisking stage.
- You can make a no-Cava yes-raspberries marshmallow simply by switching the Cava with water (no need to reduce the water.. of course…). You will need 90 l for the gelatin (the bloom) and 80 ml for the syrup (a little more than 1/3 a cup and 1/3 cup, respectively).
- There are some fruits that prevent the gelatination process, so if you use a different fruit instead of the raspberries, make sure you add it in the syrup stage rather then fresh to the marshmallow mixture.
- Since there are no ‘sensitive’ ingredients in the marshmallows you’ve just made .. it is pretty stable, so.. that’s good, right?